The sustainability team hosted a Monday office lunch this year with the following key objectives:
1. Reduce our Environmental Footprint
We chose to produce a meat free lunch as meat has the highest carbon and water footprint of all foods.
2. Reduce Waste
All food was purchased with minimal packaging and without single use plastic. As a result, our lunch was almost dairy free because it is almost impossible to buy this without plastic.
3. Source Local
When developing the menu, we tried to source local produce to minimise the emissions from transport. By selecting seasonal produce, we minimised the use of heated greenhouses.
Home grown tomatoes and local fruit
Exotic Fruit and Argentinian Lemons
This was both an educational and delicious experience.
We hope that we raised awareness of the environmental impact of food production and offered tasty options for the conscious foodies amongst us.
This is an extract from our January 2019 issue, click here to see the rest.back to insights